Eggs Au Gratin

Ingredients

• three or four eggs
• grated cheese
• fine breadcrumbs
• salt
• pepper
• some white sauce
• brown crumbs

Method

1. 1

   Boil eggs, cut into thick slices, lay in a buttered dish, sprinkle with cheese, breadcrumbs, salt, and pepper.

2. 2

   Pour white sauce over, sprinkle with brown crumbs, and bake until hot and browned.

Nutrition per serving

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 142. The excerpt below is the record exactly as published.

Eggs Au Gratin. Boil three or four eggs quite hard. When cool cut into rather thick slices. Lay in a well-buttered fireproof dish. Sprinkle with grated cheese, fine breadcrumbs, salt and pep- per. Pour over some white sauce. Sprinkle with brown crumbs, make thoroughly hot and brown with a salamander. Eggs and Cheese. Cover the bottom of a large plate with equal parts of bread- crumbs, grated cheese and butter, and mix with the yolks of two eggs and any spices that are liked. Spread this thickly over the bottom of the plate and place in an oven until brown. Take out and at once break into the plate as many eggs as will cover it. Sprinkle these thickly with grated cheese and place in a quick oven until the eggs are set. If the cheese is 204 STANDARD COOKERY. not sufficiently browned the use of a salamander will put this right. Stewed Eggs and Cheese. Allow one egg for each person and take half the weight in butter and one-third of the weight in grated cheese. Thor- oughly beat the eggs and then mix well with the cheese and butter, flavoring with pepper

Cook this with the app: pantry check, scaling, and the assistant.